Serves 2

Sauce

2 T olive oil

1 c diced plum tomatoes

1/4 c diced red onions

1 T chopped garlic

1 cup baby spinach

1/4 c fresh basil chopped

1/4 tsp kosher salt

1/4 tsp fresh cracked black pepper

12 oz cooked angel hair pasta

4 T feta cheese crumbles

2 T fresh parsley chopped

Balsamic Vinaigrette

1/4 tsp oregano dried

1/4 tsp basil dried

1 tsp fresh garlic chopped

1/4 c balsamic vinegar

3/4 c olive oil

Salt and pepper to taste

Combine oregano, basil, garlic, salt and pepper, blend well then while whisking slowly drizzle olive oil in bowl. Will keep up to 30 days in the refrigerator.

Saute tomatoes and red onion 3-4 minutes then add garlic, saute over med heat 1 minute then add spinach, basil, parsley, salt and pepper and saute 20-40 seconds more. Toss with angel hair pasta then plate. Top with balsamic vinaigrette, feta cheese and fresh basil and parsley.

Emmet's Kitchen and Tap
Rob Schluckebier, Chef/Proprietor
111 N. Main St., Fayette, MO 65248
660-248-3363

www.emmetskitchen.com